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Close up of a mushroom and halloumi wrap that has been cut in half.
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5 from 4 votes

Copycat Nandos Mushroom and Halloumi Wrap

Nandos style peri peri portobello mushrooms and halloumi cheese in a soft tortilla wrap, with a creamy garlic yoghurt mayo and sweet chilli sauce.
Course Main Course
Cuisine European
Keyword Dinner, gluten-free, Halloumi, Lunch, Mushroom, Nandos, Peri Peri, Wrap
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 wraps
Calories 369kcal

Ingredients

For the wraps:

  • 4 large soft tortilla wraps (gluten-free if necessary)
  • ~1 tbsp olive oil
  • 3 tbsp peri peri sauce (I used the Nandos Medium Peri Peri Sauce)
  • 200g block of halloumi cheese
  • 3 large portobello mushrooms
  • ~2 tsp sweet chilli sauce
  • Fresh crunchy lettuce leaves

For the garlic yoghurt mayo:

  • 4 tbsp greek yoghurt
  • 3 tbsp mayonnaise
  • 1/4 tsp garlic powder
  • 1 tsp fresh lemon juice
  • A sprinkling of salt (to taste)

Instructions

Make the garlic yoghurt mayo:

  • Mix all ingredients together in a small bowl until well combined. Set aside.

Prepare the mushrooms and halloumi:

  • Slice the halloumi and mushrooms into flat strips and add to a large bowl.
  • Add the peri peri sauce to the bowl and mix well with your hands so all of the halloumi and mushrooms and coated in the sauce.
  • Add a little olive oil to 2 frying pans and set both to a medium heat.
  • Place the mushrooms into one pan and the halloumi in the other. It's best to keep them separate as the mushrooms can release quite a lot of liquid as they cook.
  • The halloumi will need about 2-3 minutes of frying on each side, until nice and golden brown. The mushrooms should cook in about the same amount of time. Make sure to give them a stir every now and then.

Assemble your wraps:

  • Warm up the tortilla wraps by popping them in the microwave for 30-45 seconds.
  • Lay out each tortilla wrap flat and spread on a layer of yoghurt mayo.
  • Add your filling to the bottom half of each wrap. Start with a few lettuce leaves, followed by the fried mushrooms and halloumi. Finally, drizzle over a little sweet chilli sauce.
  • Roll up each wrap and enjoy!